Caputo 00 flour is unmalted, so no barley. It's generally not the right choice if you aren't cooking in a high temperature WFO because it won't brown, but in your case you could augment with a little sugar and get it to brown I'm sure.

I have recently found a non-malted, barley free flour. If my math is correct it is 11.5% protein, organic, unbleached white flour. I have had to increase my hydration 2% for this flour, the results are very encouraging.

You might look into any "organic" flour as these will not typically be malted. General Mills has a very good one "Sperry Organic Flour" that comes in at around 12% protein. You might be able to pick up a bag from your local restaurant supply.We use this one quite often without any problems, as was mentioned, if you have a problem with supporting long fermentation times with this or this type of flour just add some sugar to your formula. About 2% sugar should be all that you will ever need.Tom Lehmann/The Dough Doctor

Pictures, what pictures. Its always a choice to eat or play with a camera that I never remember to have out, same problem with my smoker

At the moment I'm stuck with a residential kitchen oven with a max temp of 550 degrees.We always heat our FibraMent stone for an hour before using.The crust had lightly browned on the edges with a few dark spots on the bottom.

I have a couple things I'd like to try someday for chuckles: 1. Use two stones in kitchen oven. 2. Use one stone in the outdoor grill which can do 700 degrees.

BTW, we have a couple of stores 60 to 75 miles away that may have the arrowhead else its 120 miles to a larger city, I was just too lazy to drive that far each way. Next shopping trip to one I'll be checking.